RU2793470C1 - Recipe composition of chickpeas pate - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention can be used in meat processing plants. A composition for preparing a baked pate with chickpeas, which contains lumpy pork, beef liver, pork bacon, onion, egg melange, fresh peeled minced garlic, natural honey, pitted prunes, ground black pepper, pre-sprouted chickpeas, obtained by soaking it in a solution containing sodium selenite 0.1 g/l and potassium iodide 0.225 g/l, and germinating to a seedling length of at least 2 mm, followed by washing in running water, cooking salt, drinking water or broth, ground nutmeg and cinnamon ground at the following ratio of initial components, weight part: lumpy pork 50; beef liver 15; pork bacon 20; onion 3; egg melange 2; fresh peeled minced garlic 0.5; natural honey 0.5; cooking salt 1.8; pitted prunes 2; pre-sprouted chickpeas 5; ground black pepper 0.1; ground nutmeg 0.05; ground cinnamon 0.05; drinking water or broth 20.

EFFECT: increasing nutritional and biological value, as well as an expanding the range of products of the pate group.

1 cl, 3 tbl

Description

The invention relates to the food industry, in particular to the production of meat products, and can be used in meat processing plants.

A known method for the production of pate with chickpeas [Cooking at home, Pate with chickpeas: site. – URL: https://gotovim-doma.ru/recipe/4220-pashtet-s-nutom ; date of access: 03/10/2022]. - Text: electronic.], which consists in the preparation of a homogeneous pate from the following components: chicken liver, cream, carrots, onions, chickpeas, nutmeg, butter.

The disadvantage of this method is a narrow range of organoleptic characteristics of the product, due to the homogeneity of the structure and the standard set of components of the formulation.

A known production method is a method for the production of chicken liver pate with chickpeas [My cook, Chicken liver pate with chickpeas: website. – URL: https://www.moi-povar.ru/kulinar_retsepti/zakuski/14408/ ; date of access: 03/10/2022]. – Text: electronic.], according to which the product formula includes the following components: chicken liver, boiled chickpeas, bacon, butter, cream, garlic, onion, carrot, Provence herbs, salt, freshly ground pepper.

The disadvantage of this method is a narrow range of organoleptic characteristics of the product, in particular, the appearance on the cut and consistency, due to the homogeneity of the structure due to fine grinding.

A known method for the production of liver pate with chickpeas and walnuts [World of cereals, Liver pate with chickpeas and walnuts: site. – URL: https://mir-krup.ru/retsepty/pashtety/pechenochnyy-pashtet-s-nutom-i-gretskimi-orekhami/ ; Accessed: March 10, 2022)]. – Text: electronic.]. The pate recipe includes chicken liver, butter, onion, carrots, walnuts, chickpeas, 10% cream, table salt, nutmeg, coriander, ground black pepper, vegetable oil and vermouth.

The disadvantage of this method is a narrow range of organoleptic characteristics of the product, in particular, the appearance on the cut and consistency, due to the homogeneity of the structure due to fine grinding.

A known method for the production of sandwich paste [RF Patent No. 2250711, IPC A23L 1/312, A23L 1/314, A23L 1/371, publ. 04/27/2005], containing meat, liver, onions, cereals and table salt, milk powder, dry protein semi-finished product, chickpeas, beets, zucchini, CO ₂ -extracts of bay leaf, eugenol basil and dill, a preparation obtained by sequential extraction of biomass micromycete Mortierella spinosa var. sterilis with a non-polar extractant in a supercritical state, water, alkali, water, acid, water, alkali and water, followed by combining the first extract with a solid residue, and water, pork trimmings as meat, and rice as cereals.

The disadvantage of this method is the use of a large number of multifunctional ingredients (powdered milk, beets, zucchini, micromycete biomass, etc.), which greatly complicate the production technology, while the appearance on the cut of the product characterizes it as homogeneous, homogeneous.

Liver pate with chickpeas and walnuts was chosen as a prototype [Catalog of recipes, Liver pate with chickpeas and walnuts: site. – URL: https://receptykulinarov.ru/zakuski/pashtety/pashtet-myasnoi-zapechenny-s-orekhami-i-chernoslivom ; date of access: 02.03.2022]. – Text: electronic.], the pate recipe includes the following ingredients: pork, veal liver, bacon, prunes, onion head, garlic, honey, apple cider vinegar, cream, soy sauce, black peppercorns, cumin seeds, dried basil, hazelnuts, chicken egg.

The disadvantage of this method is the presence in the formulation of whole parts of nuts and dried fruits, which narrow the organoleptic characteristics, in particular the tenderness of the texture, as well as the insufficiently high protein content in the product due to the absence of high-protein vegetable ingredients in the formulation.

The objective of the invention is to develop pates with chickpeas and prunes, which have high organoleptic properties of the product by improving its taste and nutritional composition.

The technical result is an increase in nutritional and biological value, an expansion of the range of products of the pate group.

The technical result is achieved by using a composition for preparing a baked pate with chickpeas, characterized in that it contains lumpy pork, beef liver, pork bacon, onion, egg melange, fresh peeled minced garlic, natural honey, pitted prunes, ground black pepper, pre-sprouted chickpeas, obtained by soaking it in a solution containing sodium selenite 0.1 g/l and potassium iodide 0.225 g/l, and sprouting to a seedling length of at least 2 mm, followed by rinsing in running water, table salt, drinking water or broth, ground nutmeg and ground cinnamon, in the following ratio of initial components, wt. hours:

Pork lump 50

Beef liver 15

Pork bacon 20

Onion 3

Egg melange kg 2

Fresh peeled minced garlic 0.5

Natural honey 0.5

Food table salt 1.8

Pitted prunes 2

Pre-sprouted chickpeas 5

Ground black pepper 0.1

Ground nutmeg 0.05

Ground cinnamon 0.05

Drinking water or broth 20

The use of pork is justified by the fact that pork is an affordable source of animal protein. The addition of prunes, chickpeas, natural honey in the process of minced meat gives the final product an original taste and saturates the pate with protein, minerals, vitamins.

Adding chickpeas to the recipe significantly reduces the calorie content of the product by reducing the fat content of the recipe, while increasing the content of protein and dietary fiber. Moreover, during sprouting, the substances stored in the product are transformed into a more accessible form and the content of biologically significant substances increases. Sprouted chickpeas are rich in vitamins (A, C, E, B ₁ , B ₂ , B ₅ , B ₆ , B ₉ , PP), minerals (calcium, potassium, selenium, magnesium, iron, copper, zinc, etc.), and characterized by a high protein content, easily digestible by the body.

It should be noted that in pre-sprouted chickpeas, the amount of vitamin C becomes 18 times more, B vitamins 2 times, antioxidants 6 times more than in dry native chickpeas.

Possessing the ability to normalize metabolism, have a beneficial effect on the cardiovascular system, strengthen bone tissue, prevent and treat diabetes mellitus, counteract the development of cancer cells, diuretic effect, positive effect on the nervous system, strengthen immunity, sprouted chickpeas transfer these properties to the product (pate ).

Comparative characteristics of the chemical composition of pre-germinated in solutions with selenium and iodine and native chickpeas (chickpeas of the Volgograd selection were used) are presented in table 1 .

Table 1

Components Content Sprouted chickpeas Chickpea native Proteins, % 24.7 20.3 Fats, % 3.3 5.9 Carbohydrates, % 24.9 62.3 Alimentary fiber, % 12.3 8.3

Roasting in universal continuous chambers with automatic control and regulation of temperature and humidity provides improved structure, softening of pre-sprouted chickpeas, as well as obtaining a ready-to-eat product with original taste and pattern on the cut (whole chickpeas, evenly distributed in homogeneous minced meat, covered with bacon around the edges).

The nutritional value of the pate is shown in table 2.

table 2

Name of indicator Claimed recipe Prototype Mass fraction of protein, % not less than 13.9 10.0 Mass fraction of fat, % no more 31.8 37.0 Mass fraction of carbohydrates, %, no more, including: 6.8 6.5 Mass fraction of dietary fiber, % not less than 0.39 0.25 Mass fraction of sodium chloride, % no more 1.5 1.5 Energy value, kcal, no more 368.2 398.5

The content of essential amino acids in the prescription composition of the pate with chickpeas, as well as the share of the daily intake that they make up, is presented in table 3.

Table 3

Name
amino acids The content of amino acids in the test samples of pate,
mg/100 g Consumption rate, mg / day Share of daily consumption of the declared product, % with native chickpeas with sprouted chickpeas Valine 707 1251 2500 50.04 Leucine + Isoleucine 3565 4591 6600 69.56 Lysine 1936 2534 4100 61.80 Methionine 420 471 1800 26.17 Threonine 1051 1726 2400 71.92 tryptophan 165 279 800 34.88 Phenylalanine + Tyrosine 1057 1365 4400 31.02

The proposed method for preparing baked pate with chickpeas is carried out as follows.

Chickpeas are preliminarily germinated in solutions with selenium and iodine. (Patent RF No. 2524540, IPC A23K 1/22, A23L 1/20, A23L 1/304, A23L 1/172, published on July 27, 2014). Sodium selenite and potassium iodide were used as a source of iodine and selenium. Chickpeas are washed in a pink solution of potassium permanganate, then several times in running water, then soaked in a container at + 22 ... + 24 ° C for 4 days in a solution containing sodium selenite 0.1 g / l and potassium iodide 0.225 g / l. Then the chickpeas are transferred to a baking sheet and placed in one layer between two layers of linen or cotton fabric, well soaked with a solution containing sodium selenite 0.1 g/l and potassium iodide 0.225 g/l, and germination is carried out at + 22 ... + 24 ° C. The upper tissue is moistened 2 times a day (morning and evening) until the appearance (piercing) of seedlings (no more than 3 days) with the same solution. The length of the seedlings should be at least 2 mm. Chickpeas are carefully washed in running water and used in further processing.

Raw meat - beef liver in the amount of 15 kg, peeled, chopped into pieces weighing up to 300 g, blanched at the boil at a ratio of liver and water 1:3 for 20 minutes until discoloration, cooled to a temperature not exceeding 12 ° C, as well as lumpy pork in the amount of 50 kg, crushed to a particle size of not more than 2 mm.

Next, minced meat is made by continuous mixing in a meat mixer with the following ingredients added to the initial meat raw materials: peeled chopped onion (up to a particle size of not more than 2 mm) in an amount of 3 kg, fresh peeled chopped garlic (to a particle size of not more than 2 mm) in in the amount of 0.5 kg, table salt 1.8 kg, drinking water or broth 10 kg (first half of the required total amount), pitted prunes, crushed (to a particle size of no more than 2 mm) 2 kg, egg melange 2 kg, ground black pepper 0.1 kg, ground nutmeg 0.05 kg, ground cinnamon 0.05 kg, natural honey 0.5 kg, drinking water or broth 10 kg (the remainder of the required total amount). This mixture is thoroughly mixed to a homogeneous consistency. Next, pre-sprouted chickpeas are added in an amount of 5 kg and the minced meat is mixed until the chickpeas are evenly distributed throughout the entire volume of minced meat, which is fixed visually.

The resulting stuffing is sent for molding. Pork bacon is placed in molds made of stainless metal or tinned, covering the bottom and walls of the mold with layers. The total amount of bacon is 20 kg (per 100 kg of minced meat previously obtained). Laying takes place with the obligatory tight fit of the layers of pork bacon to each other with complete metal closure. Then the form is filled with minced meat, on top of which layers of pork bacon are laid and leveled. Thus, the minced meat is completely wrapped in layers of bacon.

The product is baked in universal continuous chambers with automatic control and regulation of temperature and humidity for 3 hours. hour. Roasting is completed when the temperature in the center of the pâté reaches 72°C.

After baking, the finished product is cooled at a temperature not exceeding 4°C to a temperature in the thickness of up to 12°C.

After cooling, the cooled rolls are removed from the molds, wrapped in paper (parchment) or cellulose films and packaged.

The finished product is characterized by a high protein content, increased biological value, easy digestibility, and a more delicate texture due to the moisture-binding properties of chickpeas.

Thus, the use of a prescription composition of pate with chickpeas containing pork, beef liver, pork bacon, onion, egg, garlic, honey, prunes and ground pepper, pre-sprouted in solutions with selenium and iodine chickpeas, table salt, drinking water or broth , nutmeg and ground cinnamon, allows you to increase the nutritional and biological value and expand the range of products of the pate group.

Claims (2)

A composition for preparing a baked pate with chickpeas, characterized in that it contains lumpy pork, beef liver, pork bacon, onion, egg melange, fresh peeled minced garlic, natural honey, pitted prunes, ground black pepper, pre-sprouted chickpeas, obtained by soaking it in a solution containing sodium selenite 0.1 g/l and potassium iodide 0.225 g/l, and sprouting to a seedling length of at least 2 mm, followed by washing in running water, table salt, drinking water or broth, nutmeg ground and ground cinnamon in the following ratio of initial components, wt. hours: Pork lumpy 50 beef liver 15 Pork bacon 20 Bulb onions 3 egg melange 2 Fresh peeled minced garlic 0.5 Natural honey 0.5 Food salt 1.8 Pitted prunes 2 Pre-sprouted chickpeas 5 Ground black pepper 0.1 ground nutmeg 0.05 Ground cinnamon 0.05 Drinking water or broth 20